Chocolate Cookie Crust Key Lime Pie Recipes

(ALMOST) NO BAKE KEY LIME PIE WITH CHOCOLATE COOKIE CRUST

Steps:

• Preheat oven to 375 F. Place the rack in the lower third of the oven.
• In a medium bowl, stir together cookie crumbs, butter and sugar. They should hold together in a clump if you press them. If they don't, add 1 TBSP water at a time until they do.
• Press the crumbs into the bottom and up the sides of a 9" pie plate and bake for 8-10 minutes, until it is dry and fragrant.
• Remove crust and let it cool completely.
• Filling:With an electric mixer, beat together the cream cheese and sugar until smooth, about 1 minute, scraping down the sides and the bottom of the bowl.
• Add the condensed milk, cream, lime juice, sour cream and zest and beat on medium-high speed for about 3 minutes, until smooth and creamy.
• Pour into prepared, cooled crust, smoothing the top. Refrigerate, uncovered, for at least 6 hours before serving. Garnish with lime slices, zest or whipped cream as desired.

CHOCOLATE COOKIE CRUST KEY LIME PIE

Steps:

• Mix cookie crumbs and butter; press firmly onto bottom and up side of 9-inch pie plate.
• Stir boiling water into gelatin in medium bowl at least 3 minutes until completely dissolved. Stir in lime zest and juice. Refrigerate 30 to 45 minutes or until slightly thickened.
• Add whipped topping; stir gently with wire whisk until well blended. Refrigerate 15 minutes or until mixture will mound. Spoon into crust. Refrigerate at least 2 hours or until firm.

CHOCOLATE LIME PIE

Steps:

• In a mixing bowl, combine cracker crumbs, cocoa and butter. Press into a 9-inch springform pan, covering bottom and pushing crumbs about 3/4 inch up side of pan. Refrigerate until needed.
• Finely grate 2 tablespoons zest from limes and set aside. Squeeze juice from limes (there should be about 3/4 cup) and set aside. In a mixing bowl, combine condensed milk, 1 1/4 cups heavy cream and lime zest and juice. Whisk until thick enough to hold peaks. Spoon into chilled crust, leaving a border visible around edge, and smoothing top. Chill for at least two hours or overnight.
• To serve, remove side of springform pan. If desired, whisk remaining 3/4 cup cream until thick. Pipe rosettes of cream around edge of pie to create a border. Grate a light dusting of chocolate on top. Serve immediately; pie will soften if left at room temperature.

MACADAMIA KEY LIME PIE

Steps:

• In a small bowl, mix cookie crumbs, macadamia nuts and sugar; stir in butter. Press onto bottom and up sides of a greased 9-in. pie plate. Refrigerate 30 minutes., In a large bowl, beat cream cheese until smooth. Beat in milk and lime juice until blended. Transfer to crust. Refrigerate, covered, at least 4 hours., In a small bowl, beat cream until soft peaks form; spoon or pipe onto pie. Top with macadamia nuts.